Pasta Puttanesca with Extra Virgin Olive Oil

PASTA ALLA PUTTANESCA

SPAGHETTI ALLA PUTTANESCA

Ingredients:

2 tablespoons of Extra Virgin Olive Oil Gentili

1 clove of garlic, chopped

6 anchovy fillets, chopped

1 35 oz can imported Italian plum tomatoes, crushed with their juices

1 tablespoon capers

12 Gaeta olives, pitted

1/2 teaspoon of oregano (if you like it)

freshly ground black pepper to taste

1 pound Spaghetti pasta

Preparation:

1. Heat Extra Virgin Olive Oil Gentili in a large sauté pan over medium high
heat (don't let it reach the "smoke point"). Add garlic and
anchovy, cook until garlic is lightly browned.

2. Crush tomatoes and add with juices. Bring to a boil, stirring occasionally,
then reduce to a simmer.

3. Add capers, olives, oregano, black pepper, and 1/2 cup of water. Cook
at a simmer for 20 minutes.

4. While the sauce is cooking bring a pot of generously salted water to
a boil. Add the Spaghetti and cook uncovered over high heat until al dente
(see the box about cooking time, for Spaghetti more or less 10 minutes).

5. Drain pasta, toss with sauce and serve.